Tomato Breakfast

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tomatoes2011.jpgOnce, in Spain, we were having breakfast and the guy next to us started rubbing big, hunking tomato quarters all over his toast, rubbing them until the skin came off in his hand. Then, he dumped salt, pepper and olive oil on the mash and ate it.

Later, we went out for tapas, and the whole table next to us started smearing tomatoes onto bread. We'll have one of those we said, of course, and soon my entire family was squeezing the meat out of the tomatoes with the help of the nap of the crusty bread.

If the skins won't come off -- meaning the tomatoes are old and not very good -- this isn't the method. But with my summer crop of tomatoes hanging so alluringly on the vine, they and great olive oil are the perfect candidates to go on my Seeduction bread, toasted.

This year we grew six different types of tomatoes. Eating one type per piece of bread really helps clarify the taste memory of each of these. Pictured are the small SubArtic Plenty, a small breed that does alright in cool temperatures and flourished through our cold July. They have never gotten very big for me, and aren't true early tomatoes so they are not my favorites for practical reasons, but their taste is clean, clear and sweet with just a hint of tart.

Thumbnail image for FiorentinoTomato.jpgThe heavy ribbed tomato on the left is a Costoluto Fiorentino, with a very sweet and very tart taste. Very meaty and the skin comes off nicely even when tucked in crevices. I didn't give these plants enough of a sunny home, so the ones that are ripe now are smaller than I hoped. Some more promising fruit is still on the vine.

To the right is the Black Russian that has produced so well for me this year. They riped with a purplish top on the green fruit then turn a deep violet red. The meat is equally saturated with color. The taste is sweet, only slightly tart, with a meatiness that hits the top back arch of the mouth like a steak does.  


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